Majolini, Ruc di Gnoc

Ca d’Or Franciacorta Noble Cuvee NV

A Millesimato made of 55 % Chardonnay and 45 % Pinot Noir, at the same time powerful and delicious, arising from the peculiar 2008 vintage, characterized by major climatic changes. This wine has a robust structure and a great personality, between tasting complexity and an extraordinary pleasantness, in total absence of sugars: notes that are…

Ca D’Or, Franciacorta Brut Rosé (NV)

30% Chardonnay, 70% Pinot Nero Our Noble Rosé, image of the tempting and seductive binomial of Ca’ d’Or, has an old pink quartz color with orange reflections, given by a perfect processing time, that is a very few hours of cold maceration of Pinot Noir grapes. Made in purity, gives complex, very intense aromas, with…

Ca D’Or, Franciacorta Pas Dose Millesimato (2008)

55% Chardonnay, 45% Pinot Nero A Millesimato made of 55 % Chardonnay and 45 % Pinot Noir, at the same time powerful and delicious, arising from the peculiar 2008 vintage, characterized by major climatic changes. This wine has a robust structure and a great personality, between tasting complexity and an extraordinary pleasantness, in total absence…

Majolini, Franciacorta “Electo” (2006)

Vinification: when perfectly mature with a hint of acidity. The Chardonnay and Pinot Nero grapes are vinified separately and fermented at approximately 18°C. A part of the Chardonnay must is fermented and refined in small wooden barrels. Awards: 90 points by Wine Enthusiastic Electo 2006. Sakura Award 2016 Silver Medal Electo 2006. Cases produced annually:…

Majolini, Franciacorta Pas Dose (2006)

When the grapes are perfectly ripe, they are pressed gently and the must obtained is kept at 8°C for 18°C until fermentation is complete. Malolactic fermentation occurs in steel barrels. Awards: 90 by Wine Enthusiast Pas Dosè 2006. 300 cases produced per year. 100% Chardonnay. 30 months on the lees.

Majolini, Demi-Sec Rosè (NV)

Placed in tanks and macerated for about 6/8 hours at 5°C. The Chardonnay is pressed gently and the must obtained is kept at a temperature of 8°C. After taking out the dregs both musts are fermented separately at a controlled temperature of maximum 18°C. The cuvée is produced and bottled in the spring. 163 cases.…

Majolini, Franciacorta Brut (NV)

Very shortly after picking, the grapes are pressed softly and fermented in steel vats at a controlled temperature of approximately 18°C. After pressing, a proportion of the Chardonnay is fermented and aged in oak barrels. Awards: 90 points Wine Enthusiastic. 7500 cases produced per year. 90% Chardonnay, 10% Pinot Nero. 36 months on the lees.

Colline della Stella, Dosaggiozero (NV)

Taste: The flavor is dry, salty (its main feature) and evokes the almond-like crust of bread. Strong structure and persistence in the balance with well-defined acidity. 6 months in steel vats on its lees before pulling followed by 18-22 months in bottle on yeast.

Colline della Stella, Dosaggiozero Rosé

Taste: The flavor is dry, salty (its main feature) and evokes the almond-like crust of bread. Strong structure and persistence in the balance with well-defined acidity. 6 months in steel vats on its lees before pulling followed by 18-22 months in bottle on yeast.

Lantieri, Franciacorta Saten (NV)

Soft pressing, fermentation in stainless steel vats at a controlled temperature. The base wine is left to mature in French barriques for about 3 months and then introduced into the bottle in contact with yeast, where is the second and slow natural fermentation in glass. 100% Chardonnay. 24 months on the lees.

Lantieri, Franciacorta Arcadia (2009)

Soft pressing of must, fermentation in stainless steel vats at controlled temperature. The Pinot Nero remains on the skins for a short period to give color. Successively transferred to bottles in contact with the yeasts for a second fermentation. Manual turning on racks for 30 days, and after removal of residue, 2-3 months refining in…

Lantieri, Franciacorta Riserva Origines (2007)

Soft pressing, fermentation in stainless steel vats and oak barrels at a controlled temperature. The base wine is kept in contact with the lees before fermentation for about 3 months. Then after a light filtration is carried out the draw to start the slow second fermentation in the bottle which takes place during the fermentation.…

Cavalleri, Franciacorta Rosé (2007)

Part of the base is fermented and aged in barrels. The contribution of Pinot Nero gives this product as well as a faint pink color, a fragrance of small berries perceptible to the nose. 10% of the wine is aged in barriques. Cases produced annually: 550. 50% Chardonnay, 50% Pinot Nero. 4 years on the…

Cavalleri, Franciacorta Collezione Grandi Cru (2007)

Collezione is produced only in outstanding years, when levels of alcohols, total acidity and pH are ideal. The cuvée is assembled from wines produced by DOCG hillside vineyards around Erbusco, each at least ten years old. The exceptional quality of the grapes and lenghty sur lies ageing allow the cuvée to develop to the highest…

Cavalleri, Franciacorta Collezione Esclusiva (2004)

Since 1983 we propose the best vintages of our Chardonnay, after 48 months of aging on the lees, with the name of Collezione. Even before that time and experience taught us that the extension of the aging on the lees of these Franciacorta Blanc de Blancs exalted their complexity and fineness. Thanks to the intuition…